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Grilled sea bass with vegetables
Also known as λαβράκι · lavraki · grilled branzino · sea bass with vegetables
Whole fish grilled with lemon and oil. Firm white flesh, charred skin, very little done to it.
Typical serving
440 kcal
usually 350–560 kcal
 Protein | 40 g |
|---|---|
 Carbs | 22 g |
 Fat | 21 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- a grill or a griddle pan
Ingredients
Serves 2 · dimmer marks are storecupboard
- 700gwhole sea bass — two small fish, gutted and scaled
- 400gcourgette and peppers
- 2lemon
- 3 tbspolive oil
- 1 small bunchoregano or thyme
- 2garlic cloves
Method
5 steps
chop · 6mThree diagonal slashes through the skin on each side, down to the bone, and lemon slices and herbs pushed into the cavity.
finish · 10m walk awaySalted inside and out and left ten minutes, then patted dry — wet skin sticks to the grill and tears off.
- chop · 5m
Vegetables into thick slices, tossed with oil and garlic.
grill · 16mVegetables first while the grill is fiercest, then the fish, four or five minutes a side and turned only once.
- finish · 3m
Off the bone at the table, with the rest of the lemon and oil poured over.
Worth knowing
Sea bass is usually cooked on the bone because the skeleton conducts heat gently and holds moisture in the flesh over a direct fire.
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